Our family bakes a traditional sweet bread on holidays and special occasions. The dough uses lots of eggs and yeast and this time was left to rise in the refrigerator overnight. It tasted great however it didn’t form nice loaves but flattened out. About 6 loaves were baked on baking metal sheets. After baking the loaves rose slightly but melted into each other to create a consolidated loaf the size of the baking sheet. I’d appreciate any advice on why this may have happened and how I could bake it differently to obtain nice small oaves.
- djhattis@msn.com's Blog
- Log in or register to post comments
If the only difference this time was putting it in the fridge overnight, I'd start there. Perhaps too much proofing time allowed gluten degradation?
Was the same amount of yeast used as usual? From what I've seen, the amount of yeast needs to be reduced when changing from a short room temp rise to overnight in the fridge. I suspect that's the cause of the problem.